Year: 2025
Type: article
Abstract: The role of spices to enhance flavor, aroma, color, and taste in the food is acknowledged since ancient times. Globally, over 100 varieties of spices are available, and the consumption of spices in the food has a plethora of health benefits, such as antioxidant, antibacterial, anticarcinogenic, and antifungal properties besides boosting the immune system. Nowadays, many cultures are known in the world. Part of these cultures is the lifestyle, in which nutrition plays a prominent role. Healthy nutrition contributes to the ideal provision of physical and mental development, as well as to the preservation and improvement of health. In different cultures, eating habits also differ, and special foods characteristic of the cultures appear. Spices are used willingly within most cultures, which are known to have numerous beneficial effects. Therefore, our publication presents the most important spices, which are commonly used during preparation of food. Due to their useful components, they are good for health by helping digestion, and give food a distinctive flavor and aroma. These spices include for example basil, cinnamon, turmeric, oregano, clove, mustard seeds, coriander, ginger, and ground paprika.
Source: Nutrition and Food Processing
Author: Mahendra Pal
Language: English
Topic: Medicinal Plant Research
Subfield: Plant Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7084921611
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